Pasta with Lentils and Kale Reviews

This dish has been one of my family's favorites for years; the secret to its enduring popularity is the caramelized onions. I cook them long and slow until they are meltingly tender and deep golden brown. Their rich sweetness rounds out the earthy flavor of the lentils and kale.

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Reviews

Great recipe. I cooked the lentils in chicken stock and threw the Kale in with the lentils instead of boiling them in water. Also used a small amount of minced garlic, which gave it a nice dimension.
Would certainly make again.

This dish is amazing. I made it as the recipe calls for. I know several people cut back on the oil, but it seemed fine for me and is important if you will have left overs. The onions did take a bit longer than stated but worth the time. I used brown rice pasta for a little more nutrition and highly recommend it. It has the same taste and texture as regular pasta with more fiber and protein.
This dish rescued me from some intestinal distress while on vacation. It's an amazing body balancer (at least for me).

This has become a
staple meal in my
household over the
past few months.
I've made it with a
few different
varieties of kale as
well as swiss chard,
and it's reliably
tasty and healthy.
It's also excellent
with brown rice if
you're not a fan of
(or avoiding) pasta.
It's easy to vary
the dish a
little by adding
some toasted
pinenuts, currants
or raisins, and
chevre.
A splash of balsamic
vinegar and a little
thyme are both good
additions, too.
This is a good,
reliable weeknight
recipe -- I can get
this on the table
within an hour.

This is absolutely lovely if the onions are caramelized properly! Like many here have said, spending the time on those onions is the real trick. I didn't know how to caramelize an onion before attempting this recipe. I used this guide to teach myself, and it's really helpful: http://simplyrecipes.com/recipes/how_to_caramelize_onions/. I also add sausage to this dish (it doesn't necessarily need it; I just like it that way).

This is absolutely lovely if the onions are caramelized properly! Like many here have said, spending the time on those onions is the real trick. I didn't know how to caramelize an onion before attempting this recipe. I used this guide to teach myself, and it's really helpful: http://simplyrecipes.com/recipes/how_to_caramelize_onions/. I also add sausage to this dish (it doesn't necessarily need it; I just like it that way).

This was really good. I made pretty much exactly as written. It is a simple dish, I don't think I would serve it to company, but in terms of healthy/tasty, it's a definite winner. As long as you have lots of parmigiano. :)

Delicious. I forgot to save the lentil cooking liquid and the pasta water, so we just used this as a topping for our whole wheat pasta. It also reheated easily the next day. The onions definitely make the dish taste wonderful, and the lentils add a nice texture.

Delicious. I forgot to save the lentil cooking liquid and the pasta water, so we just used this as a topping for our whole wheat pasta. It also reheated easily the next day. The onions definitely make the dish taste wonderful, and the lentils add a nice texture.